Rosewater Cake

Rosewater Cake

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This delicious cake uses for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater.


Serves: 14 

  • 250g butter, softened
  • 1 2/3 cups (340g) white sugar
  • 5 eggs
  • 2 cups (250g) plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon almond essence
  • 40g finely chopped almonds
  • 1 teaspoon rosewater
  • 2 drops red food colouring

Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C. Grease one 23cm ring tin.
  2. Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
  3. Divide batter into two equal parts. Into one part add the almond essence and the ground almonds. To the other part add the rosewater and the red food colouring. Spoon batters alternately into the prepared pan.
  4. Bake for 50 to 60 minutes. Let cake cool then remove from pan and dust with icing sugar.

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